Slaughter a pig . Photo by: bobinchina.wohlhueter.us to tie up; to hold fast. Holding a pig tightly down when killing is rathe...

Wednesday, January 31, 2018

RUIBARBO, RHUBARB WITH RECIPE FOR RHUBARB AND STRAWBERRY PIE

RhubarbPhoto from: Katie Lynn

OCast ruybarbo L. Rheum officinale, Ar rībās, Fr. rhubarbe
officinale Eng. rhubarb. Rhubarb is a native of China. It was
brought west via the RhaRiver (now called Volga) where it picked up its
name. Then it spread to Greece and Levant (Italy). During Arab occupation of
Spain it grew wild in the Sierra Nevada outside Granada and used not only for
consumption but also for decorative gardens.

Usually, the roots and seeds were
bought in medical form as purgatives and subsequently as astringents. They were
thought good for the humors. Further, the roots served as a medicine for
cathartics. The juice from them relieved swollen gums. Stewed, in small doses,
it has been given to children as a laxative.

In cookery, the edible leaves became a common
vegetable in Spain at least. They were eaten also as a fruit. The leaves were
stewed or baked in pies and added to sauces. In Andalusia, rhubarb became an
ingredient in recipes originating from Persia. The Bagdad Cookery Book calls
for the juice extracted from the stalks to flavor meat. The Wusla il.a Al-Habib
uses it as a vegetable serving it with chicken and meat in general. Perry
indicates that the stems were macerated in those cases. Too, rhubarb was added
to syrups, compotes, pastries and comfits and made into candy.

The 13th
C Anon MSS calls for rhubarb in a “Great Drink of Roots” and in a “Cheering
Syrup”. The Archpriest of Hita mentions eating rhubarb with goat liver for lunch.
Villena, in his cover letter to Sancho de Jarava with his manuscript of Arte
Cistore for editing in the beginning of the 15th C, explains that it was generally used in sauces and prepared dishes in the Middle
Ages. Calero added that it was used as much
as it is in English bake goods today. Villena
provides instructions on how to carve it.

About Me

After becoming an avid researcher in college, I continued to dig up historical information from the National Library of Spain in Madrid during the decades that I lived there. Suddenly, I realized I had a large notebook/dictionary of words I did not comprehend in Old Spanish from readings of medieval classics like the Archipreste of Hita, Don Quixote etc.
While organizing this information it occurred to me to present the word that pertained to medieval cookery and a medieval recipe that has something to do with the word. taken from medieval manuscripts.
Each week I prepare three words with pertinent recipes and after trying the recipe, I share it these with you so that you cannot only learn about the etymology of the word but you can try the recipe too!
Beside the Medieval Spanish Chef Blog, I am a Airbnb hostess. See pictures of the room I rent out at the airbnb website under "The Most Magical Views of Santiago" (Chile): http://www.airbnb.com/rooms/3184757